|Vegetarian one pot hotpot|
“Why do I need those?” Teen V asked as I threw a pile of cookery books on her bed the other day.
“To choose what you fancy for supper.” I smiled hopefully.
“I don’t mind, anything!” She said with a distinct lack of interest as she turned back to whatever she was looking at on the laptop.
“Well, choose 3 or 4 things, I’m out of ideas.” I said as I walked off to check the endless to do list.
As I sipped a coffee later I pondered that what I needed were a few simple one pot suppers that could be prepared ahead of time and be ready for those cold evenings.
Ideally I want easy, delicious recipes, that are cost efficient, and feed quite a few as we seem to be gathering extra’s at the moment!
On my return a few hours later I was pleased to find several pages marked out as potentials. They ranged from soufflés to hotpots. Several of them needed herbs from the icy garden
|Thyme from the garden|
We made our own version of vegetarian hot pot with cheese triangles, from the 330 Vegetarian recipes for Health published by Hermes House.
Vegetarian Hot pot with cheese triangles
Preparation time 15 minutes
Cooking time 40 minutes
2 or 3 slugs of olive oil
4 cloves of garlic
1 large onion
1 lb or 450 g of potatoes peeled and chopped into chunks
12 oz carrots peeled and chopped into chunks
150 g celeriac
300g sweet potato peeled and chopped into chunks
2 large leeks
1 pint of vegetable stock
1 tbsp of tomato purée
400 g tin or carton of tomatoes
2 tbsp of fresh thyme
400g tin of borlotti beans drained and rinsed
Salt and pepper to taste
For the cheese triangles
4oz butter or margarine
8 oz self raising flour
4oz grated cheddar cheese
2 tbsp fresh chopped chives
Splash of milk
Plus a little extra cheese to grate over the top if required.
WHAT TO DO:
1. Preheat the oven to 180 degrees C. Heat the oil on the casserole dish and fry the onion for a couple of minutes before adding the chopped potatoes and garlic.
2. Add ALL the root vegetables and stir for a couple of minutes before gradually adding the stock, tomato puree and tomatoes.
3. Bring to the boil then cover for 5 minutes, then place in the oven for 25 minutes.
4. Now prepare the cheese triangles. In a large bowl put in the butter and part of the flour and gently rub together. Add half the cheese and the chives and keep combining until you have mixed in all the cheese, flour and chives to form a dough. You might need a splash of milk to help this.
5. Then roll it into a 1 cm thick slab and cut into triangles.
6. Remove the casserole form the oven stir in the rinsed beans and place the cheese triangles on top. Then return to the heat without the lid on for a further 20 -25 minutes.
The final verdict was really tasty; some of the assembled grated additional cheese on the top but most of us preferred it as was intended.
It’s healthy, easy to make, not expensive and is a real one pot supper.
If the meat eaters feel hard done by by this glorious concoction of veggies then a selection of tasty quality sausages roasted in a dish at the same time would go very well!!